Grilled five spice chicken

    1 hour 35 min

    You can cook this wonderful chicken dish on a barbecue or under the grill. The secret to this recipe is the combination of fresh ginger, star anise and sherry. Serve with freshly cooked rice.

    9 people made this

    Serves: 4 

    • 3 tablespoons soy sauce
    • 3 tablespoons vegetable oil
    • 2 tablespoons sherry
    • 2 shallots, peeled
    • 6 cloves garlic
    • 2 tablespoons finely chopped fresh ginger
    • 2 tablespoons Chinese five-spice powder
    • 1 Scotch Bonnet chilli or other hot chilli to taste
    • 2 tablespoons dark brown soft sugar
    • 1/2 teaspoon ground star anise
    • 1/2 teaspoon salt
    • 900g bone-in chicken pieces

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr35min 

    1. In a liquidiser or food processor, blitz the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, chilli, dark brown soft sugar, anise and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover and marinate at least 1 hour in the refrigerator.
    2. Preheat grill for high heat.
    3. Lightly oil the grill pan. Discard marinade. Place chicken under the grill and cook 10 minutes on each side or until juices run clear.

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    Reviews in English (8)


    This was a wonderful, tasty, surprise! I did this on the grill (charcoal) with chicken legs and thighs. Considering it had only marinated roughly 2-3 hours, it was delicious! I used a bit of the marinade to baste during cooking. I'm glad it's early in the grilling season as I will surely get this in a couple more times before the cold weather returns.  -  09 Apr 2006  (Review from Allrecipes US | Canada)


    This turned out to be very good. The second time I made it I used part soy and part fish sauce. Everyone loved it.  -  12 Apr 2008  (Review from Allrecipes US | Canada)


    A flavorful change of pace. Works even better when using boneless pork.  -  27 Jan 2010  (Review from Allrecipes US | Canada)